Prep Time 10 minutes - Total Time 25 minutes - Serves 2
Get your Chinese fix at home with this quick, easy and tasty special egg fried rice fade-away.
This is a very quick dish to make so preparation is the key. I like to have everything chopped up and ready to go. So before you start to cook you want to have your chillies, garlic, ginger and spring onions all ready in a bowl. You’re eggs whisked with the sesame oil and salt and all the other ingredients ready.
180 g fresh raw prawns.
70 g frozen peas, thawed.
4 spring onions, finely sliced.
1 red chillies, finely sliced.
1 thumb piece of ginger, cut into matchsticks￼.
3 garlic clove, thinly sliced￼.
2 tsps of chilli garlic sauce.
1 tsp of soy sauce.
1 tbsp of toasted sesame oil.
100 g of spam, cut into cubes.
250 g of cooked basmati or long grain rice.
In a Wok or large frying pan add a splash of oil and once hot add your whisked eggs. Leave to set for a moment then give them a good scramble. At this stage you don’t want to fully cook the eggs, you just want to cook them till they start to set, them place to one side.
Give your Wok/pan a quick clean then add another splash of oil. When the oil is hot add the spam and allow to fry for a couple of minutes then add the chillies, garlic, ginger and spring onions and cook for a few minutes making sure you’re stirring all the time.
Add the prawns and stir fry for a couple more minutes or till they start to turn pink. Next add the chilli garlic sauce & soy sauce and stir fry for another minute.
Next add the peas and eggs stir fry for a minute then add the rice to warm through. Give everything a good mix, check for seasoning then serve.
I like to add a fried egg on mine and a few sesame seeds.